How to Make Espresso Cashew Butter
Making your own homemade espresso cashew butter is quick and easy; the only things you’ll need are a few simple ingredients and a food processor:
- Process the ingredients. Add the roasted cashews (see below for details), espresso beans, coconut oil, unsweetened cocoa powder, and pure vanilla extract to a food processor and process until smooth; make sure to scrape down the sides of the bowl as necessary.
- Add to jar. Transfer the butter to a jar.
- Serve. Either use immediately or refrigerate until ready to use.
How Roast Cashews in the Oven
If you’ve never roasted raw cashews before, then simply follow these instructions and you’ll have roasted cashews ready to make espresso cashew butter in no time at all:
- Preheat the oven. Preheat your oven to 325℉.
- Prepare the baking sheet. Line a baking sheet with parchment paper.
- Bake. Spread the raw cashews in a single layer on the prepared sheet and bake for approximately 8-10 minutes.
- Cool. Remove the cashews from the oven and allow to cool.
Can I Use Coffee Beans Instead of Espresso Beans?
You can use coffee beans instead of espresso beans if you want to when making your butter. If you plan on swapping out the espresso beans though, I would strongly recommend sticking with dark roast coffee beans.
As most espresso beans usually belong to the dark roast category to begin with, using dark roast coffee beans will be your best bet for a substitute that offers a similar taste profile.
Best Way to Store Espresso Cashew Butter
After making your cashew butter, you’ll want to transfer it into a glass jar and seal it with a lid. You can alternatively use an airtight container to store the butter if you don’t have any glass jars on hand.
Whether in a glass jar or airtight container, you’ll still want to keep your espresso cashew butter stored in the fridge afterwards as well. You can also freeze the butter in order to extend its shelf life even longer if you would like.
How Long Will This Espresso Cashew Butter Keep?
As long as you’re keeping your espresso cashew butter sealed tightly in either a glass jar or airtight container, you can reasonably expect it to keep in the fridge for up to 2-3 weeks.
On the other hand, if you freeze your cashew butter, it will keep frozen for up to 6 months.
(You may also like: Homemade Cashew ‘Cheese’)
- 2 cups raw cashews
- 2 tbsp espresso beans
- 1 tsp coconut oil
- 2 tsp unsweetened cocoa powder
- 1/2 tsp vanilla extract
- Preheat oven to 325ºF.
- Line a baking sheet with parchment paper.
- Speed the cashews in a single layer on the prepared sheet.
- Bake in preheated oven for 8-10 minutes.
- Remove from the oven and allow to cool.
- Add the cashews, espresso beans, coconut oil, cacao and vanilla extract to food processor and process until smooth.
- Scrape down the sides of the bowl when necessary.
- Transfer the butter in a jar.
- Refrigerate until ready to use.